This recipe would almost certainly be best with zucchini picked fresh from the garden, but I first made it ahead of time since I had plenty of the Basic Homemade Meat Broth already prepared. The directions called for a broad … Continue reading →
Pizzoccheri?? What kind of pizza is that? Oh wait, it’s not a pizza – the recipe’s got Swiss chard, potatoes, some garlic, sage and two kinds of cheese. Pizzoccheri is the name of a variety of pasta, and guess what, … Continue reading →
I should have made this recipe several days earlier because of the spinach. Spinach is a very easy crop to grow, but it doesn’t like hot weather, and we’ve had a run of several days of bright sunshine and high … Continue reading →
This report is in the nature of a “do-over”. My initial attempt was fraught with problems. Here are a few: 1. It was my first time using a new pasta machine – small black fragments appeared on the first few … Continue reading →
According to Marcella’s intro to this dish the name embogoné has its roots in an Italian dialect word for snails, bogoni. But don’t worry, we won’t be cooking any snails – just some beans and rigatoni. But not the cranberry … Continue reading →
The challenge with this recipe is not the titled sauce. While the word “pink” is slightly disconcerting, the sauce is pretty easy to prepare and the directions are excellent, as usual. The challenge is with the pasta. Marcella provides three … Continue reading →
Let’s see, the last time I’ve cooked with clams is … never. In fact I don’t think I’ve ever eaten clams, other than in a soup, more than a handful of times. Mussels, yes, but clams not very often. Happily, … Continue reading →
Marcella recommends spaghettini, the thin version of spaghetti as the preferred pasta for this sauce. I didn’t think this was significant until the penultimate step in the recipe, when the sauce is combined with the cooked pasta and all the … Continue reading →
I learned a lot preparing this recipe. To wit: 1. There are 2 kinds of fusilli. Who knew? 2. So THAT’s what romano cheese tastes like. 3. Boy, frying strips of zucchini can sure take a while. 4. Hey, fresh … Continue reading →
Marcella provides 5 pasta options for this recipe. I am familiar with penne, ziti and fusilli; have no idea where to get maccheroncini, or what it looks like for that matter. I was able to get the fifth pasta option … Continue reading →
Well that was easy. Marcella refers to this as the simplest of all sauces to make, with a sweet tomato taste. Agreed. Below are all the ingredients called for, including the rigatoni pasta option. The jar in the background is … Continue reading →
This is a deceptively simple recipe – the ingredients are shown below – broccoli, salt, olive oil, garlic, barley, parsley, parmigiano-reggiano cheese and meat broth. The last ingredient was the biggest hurdle. I followed the directions for the Basic Homemade … Continue reading →
